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Before you jump to Oven Roasted Root Vegetable Soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
In general, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. At times, if the comfort food is candy or another junk food, this is very true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are some foods that really can improve your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.
Green tea is really great for your mood. You knew it had to be included in this article, right? Green tea has been found to be rich in an amino acid referred to as L-theanine. Studies have found that this amino acid essentially stimulates brain waves. This helps raise your mental focus while calming the rest of your body. You probably already knew it is not hard to be healthy when you drink green tea. And now you are aware that it can help you be happier also!
As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try some of these instead!
We hope you got benefit from reading it, now let’s go back to oven roasted root vegetable soup recipe. To cook oven roasted root vegetable soup you need 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Oven Roasted Root Vegetable Soup:
- Prepare 200 g carrots
- Use 200 g leek
- Get 200 g swede or sweet potato
- Get 2-3 celery stalks
- Get 2 beetroot (optional)
- Take Small piece ginger (optional)
- You need 1 red chilli (optional)
- Get 3 bay leaves
- You need 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
Instructions to make Oven Roasted Root Vegetable Soup:
- Heat oven to 140 degrees centigrade (240 fahrenheit). Wash and chop all ingredients and place in a large ovenproof container.
- Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil.
- After 3 hours remove from the oven and cool.
- Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives.
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